Authentic New York Style Bagel Recipe

Authentic NY Style Bagels 500 Spatulas

WebApr 28, 2020 · Preheat the oven to 500 degrees. Bring a large pot of water to a boil. While the water is coming to a boil, let's get everything …

Rating: 5/5(1)
1. In a large bowl, combine the sponge ingredients, mixing until fully combined. Cover the bowl with plastic wrap and let sit at room temperature for 2 hours. The sponge will be fluffy and bubbly.
2. Add all the dough ingredients into the sponge and knead until combined. I do this for a few minutes in the bowl and then transfer the dough to your counter to continue kneading. Knead until the dough is smooth and very stiff. If your dough is sticky, gradually add a bit more flour. You can also do this step in a stand mixer using a dough hook.
3. Remove the trays from the refrigerator. Preheat the oven to 500 degrees. Bring a large pot of water to a boil. While the water is coming to a boil, let's get everything prepared. You'll need a baking sheet lined with a dish towel or paper towels, a large slotted spoon or spatula, and dishes with all your toppings laid out. For toppings, you'll want these to be wide enough that you can fit the bagel into the dish. Add the baking soda to the boiling water. This enhances the color and flavor!

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New YorkStyle Bagels Our Best Bites

WebMay 14, 2020 · Instructions. In the bowl of a stand mixer (or a medium mixing bowl if mixing by hand), combine flour, yeast, brown sugar sugar, …

Rating: 5/5(2)
1. In the bowl of a stand mixer (or a medium mixing bowl if mixing by hand), combine flour, yeast, brown sugar sugar, and salt. Add water and mix to combine. Using a heavy-duty mixer, knead for 10 minutes. If kneading by hand, knead for 15 minutes. Kneading is very important because bread flour is essential for the texture of good bagels, but it has more protein and needs to be kneaded to activate the proteins.
2. When done kneading, transfer to a lightly oiled bowl and turn to cover the dough ball in oil. Cover with a flour sack towel and allow to rise for 60-90 minutes. This step can also be done in the evening and the dough can be placed in the refrigerator overnight.
3. When the dough has risen (it most likely will not double like yeast doughs typically do), line a sheet plan with parchment paper and spray with non-stick cooking spray or sprinkle with cornmeal. Set aside.
4. Transfer the dough to a lightly oiled work surface. Cut the dough into 8 equal pieces. Shape the pieces into 8 balls and place the balls on the prepared baking sheet. Cover and allow to rest for 30 minutes.

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